Flourless Chocolate Date Cake

Who doesn’t think Chicago is THE place to find great coconuts at?! I thought so… I get excited with things and go for them even if they might not be the smartest ideas. Mariano’s sells coconuts and I bought 4, one of which was totally rotten. Gross. But my fruit bowls looked awesome. I served an EatWith brunch today, I made a shakshuka with guajillo and pasilla chiles, grilled corn, and feta cheese; potato and zucchini latkes with creme fraiche and cured salmon; coconut bowls with yogurt, cocoa nibs, and berries; hot chocolate and tortillas by Aslan, and this flourless chocolate date cake. We had a 12-year-old, a chef, a nanny, a Cirque du Soleil ex-employee, a physic, and more. It was so much fun. Now I realize this might come a bit late for Passover, but if you don’t make it for the holiday you should definitely make it year round. I’d been looking for a flourless date cake for a week. At last, I came upon this recipe by SproutedKitchen which, to be honest, did not look too good in pictures. But it was truly amazing. Not only did it not have flour in it (it’s made with almond meal), but I later realized it has no sugar either! It’s dense and chocolatey and super moist. And with no flour and no sugar, it’s a winner for sure.

Chocolate Date Cake: (adapted from Sprouted Kitchen). I used both hazelnut and almond meal but you could use 1 1/2 cups of your choice.

1 cup almond meal

1/2 cup hazelnut meal

1/2 tsp. salt

2 cups dates, pitted and roughly chopped

1/3 cup buttermilk

5 eggs, separated

3 Tbsp. cocoa powder

1/2 tsp. baking soda

7 ounces dark chocolate

6 Tbsp. unsalted butter

Boil some water and pour it over the chopped dates. Let them soak for 10 minutes. Drain and discard the water. Preheat the oven to 350ºF. In a food processor mix the dates, buttermilk, cocoa, egg yolks, baking soda and salt and grind until soft and sticky. Mix with the nut meals. In a double boiler, place the chocolate and butter and melt them until soft. Let cool a bit and mix with the rest of the batter. Whip the egg whites with a pinch of salt until soft peaks form. Fold them into the batter. I used three sized pans to make a mini layered cake, the biggest one being an 8″. Butter the pans and use cocoa powder to cover the pans. (You can also cut out parchment paper to the size of the pans and place them on the bottoms.) Fill the pans and bake for 40-50 minutes. Cover with melted chocolate or whipped cream and berries.

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About the author

I'm a Fashion Designer, Stylist, Anti-Frida Mexican, imaginary Bill Murray ex-girlfriend, and over all, a baker and food lover. Cakes come into my dreams more often than I do, and so, I am now a blogger- to show you (and remind me) of all the deliciousness my kitchen and I can create- and you can too. Follow and share my recipes and you will be rewarded with love!